This peach cobbler with canned peaches and buttery, flaky pie crust tastes just like something grandma would make! It’s warm, juicy, and full of Southern flavor. And the best part? It comes together in minutes with just a handful of pantry staples.
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Recipe Highlights
✅ Ready in: 1 hour
🍽️ Serves: 6-8
👩🏾🍳 Difficulty: Easy → Uses canned peaches!
🧊 Make-Ahead Friendly: Filling can be made in advance, but cobbler is best baked fresh for that golden, flaky crust.
There's nothing we love more than a bowl of warm peach cobbler topped with vanilla ice cream. It's my absolute favorite dessert, especially around the holidays. Dare I say I love it even more than Southern sweet potato pie or this caramel cake recipe?!
By far the easiest way to make peach cobbler is to use canned peaches. It’s quick, delicious, and guaranteed to bring that homemade flavor without the fuss. Let us show you exactly how we make it, step by step!
What You'll Love About This Recipe
- It's an old school soul food recipe: This peach cobbler brings back memories of the old school cobblers made by all the grandmas and aunties.
- It uses simple ingredients: This easy recipe uses basic pantry staples. It's perfect for a quick and delicious dessert that doesn’t require a lot of time or skill.
- The flavor is unmatched: There’s just something about the juicy peaches swimming in the sweet, warm filling and doughy, pillowy pie crust. Oh, and the cinnamon and nutmeg flavors are mouthwatering!
Featured Review
⭐️⭐️⭐️⭐️⭐️ "I made this peach cobbler and had to make another-it was delicious! Mine was really easy and made with canned, sliced peaches.
Definitely will make it again Delish!!!!" (Sheila B.)
Jump to:
- Recipe Highlights
- What You'll Love About This Recipe
- Featured Review
- Ingredients
- Recipe Swaps and Variations
- How to Make Peach Cobbler with Canned Peaches (Step-by-Step)
- What to Serve with Peach Cobbler
- Storage Instructions
- Make Peach Cobbler with Canned Peaches Ahead of Time
- Peach Cobbler Recipe FAQs
- More Classic Southern Dessert Recipes
- 📖 Recipe
Ingredients
- Canned Peaches: This recipe calls for peaches in heavy syrup. Canned peaches are available year-round (no waiting for peach season) and require minimal preparation since they already come pre-peeled and pre-sliced.
- Pie Crust: Pre-made pie crusts, like Pillsbury Ready-to-Bake, are convenient and easy to work with. Some people like to crimp the edges or do a lattice crust, but usually we just lay the crust on top and make a slit to vent. The bottom crust soaks up all the peach syrup, becoming soft, doughy, and flavorful (our favorite part), while the top crust stays flaky!
See the recipe card below for full information on the ingredients and quantities.
Recipe Swaps and Variations
- Frozen peaches: In our peach cobbler with frozen peaches recipe, we toss the peaches into a big bowl, throw in all the ingredients, give it a good stir, pour it into the baking dish, and pop it in the oven.
- Canned peaches in juice: This makes for a lighter, less sweet cobbler. You might want to add a little extra sugar to balance the tartness and help thicken the filling since juice is thinner than syrup.
- Cobbler topping: For a biscuit-like, cakey topping, you can make a quick and easy cobbler batter. Whisk together 1 cup all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and ¼ teaspoon salt. Pour in 1 cup milk and whisk until smooth and well combined. Pour cobbler filling into a greased baking dish, then spoon the cobbler batter evenly over the peaches, but do not stir. Bake until lightly golden brown on top, about 35 to 40 minutes.
- Lattice topping: If you do a lattice topping, allow the filling to cool completely, and make sure the dough is chilled so that it's easy to handle. Simply Recipes has a great tutorial for how to make a lattice top.
How to Make Peach Cobbler with Canned Peaches (Step-by-Step)
Step 1: Combine water and all-purpose flour. Give it a good mix and set it aside.
Step 2: Preheat oven. Place a pot on your stove over medium-high heat. Add canned peaches, vanilla, cinnamon, lemon juice, nutmeg, butter, sugar, and salt.
Step 3: As the butter melts completely, gently stir to mix well.
Step 4: Next, reduce heat and pour in the flour slurry you made earlier. Keep stirring to create a thick filling. Continue cooking for an additional 5 minutes.
Step 5: Grease a baking dish with non-stick cooking spray or butter. Roll out one ready-made pie crust (or homemade crust). Cut the dough into a square to fit the base of the dish and up the sides. Carefully pour your filling in the baking dish. Place the other pie crust on top of the peaches.
Step 6: Bake in the preheated oven for 30 to 35 minutes until the top is light golden brown and bubbling. Once it's done, let cobbler cool down before serving.
What to Serve with Peach Cobbler
Warm peach cobbler with a scoop of vanilla ice cream on top is a classic combination.
If it's just come out the oven, let it cool down for a few minutes. Then serve family style using a large serving spoon. Scoop out portions into individual bowls and enjoy!
Storage Instructions
- To store peach cobbler with canned peaches, let the cobbler cool completely, then cover and store in the refrigerator for up to 4 days.
- For long term storage, wrap tightly with plastic wrap, then wrap in foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat, warm individual servings in the microwave or reheat the entire dish in a 350°F oven until heated through (about 15–20 minutes).
Make Peach Cobbler with Canned Peaches Ahead of Time
Making peach cobbler ahead of time can be a convenient way to prepare this delicious dessert for holidays or other special occasions!
You can prepare peach cobbler up to 1 day in advance. Assemble in your baking dish, cover tightly with foil or plastic wrap, and refrigerate until ready to bake. When you're ready, remove it from the fridge, uncover, and bake as directed, adding a few extra minutes to the baking time since it's going in cold.
Peach Cobbler Recipe FAQs
Yes, peach cobbler needs to be refrigerated if you're not going to eat it within a couple of hours after baking (while its still warm or at room temperature). If there are leftovers, or if you've made the cobbler ahead of time, it's best to refrigerate it.
Use a flour slurry made by mixing flour and water (or cornstarch and water) and stir it into the peach filling. Cook until it thickens before baking.
No need to fully drain peaches if using peaches in heavy syrup. If using peaches in juice (not recommended), you may want to drain most of the juice before cooking so your filling isn’t too runny.
More Classic Southern Dessert Recipes
Looking for more Southern cobblers, pies, and other dessert recipes? Check these out:
If you tried this Peach Cobbler with Canned Peaches or any other recipe on our blog, consider leaving us a 🌟 star rating and let us know how it went in the 📝 comments!
📖 Recipe
Peach Cobbler with Canned Peaches
Equipment
- Rolling pin to roll out the pie crust
- 8 x 11-inch baking dish
Ingredients
- 2 (14.5-ounce) cans of peaches sliced, in heavy syrup
- 2 teaspoons lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter (8 tablespoons)
- ¾ cup granulated sugar
- 1 pinch Diamond Crystal Kosher Salt (start with less and adjust to taste if using any other type of salt)
- 1 (2 count) box store-bought pie crust (example: Pillsbury Ready-to-Bake)
- ½ cup water
- ¼ cup all purpose flour
Instructions
- Create flour slurry: Combine water and flour; whisk until combined. Set aside.
- Preheat oven to 350°F (175°C).
- Combine canned peaches in heavy syrup, vanilla, cinnamon, lemon juice, nutmeg, butter, sugar, and salt in a medium-sized pot or saucepan over medium-high heat.
- Stir ingredients occasionally and cook until the butter melts completely.
- Pour in flour and water mixture; continue cooking and stirring for an additional 5 minutes, until the peach filling thickens.
- Grease baking dish with a non-stick cooking spray or butter. Roll out one pie crust on a lightly floured surface, and use it to line the bottom of the dish.
- Pour filling over the pie crust in the baking dish. Top it off with the second pie crust, make a slit in the dough to vent, and trim the edges if needed. Alternatively, make a lattice crust design.
- Brush leftover filling from the saucepan over the top crust.
- Bake peach cobbler for 35-40 minutes until it's golden brown and bubbling; allow it to cool down.
- Serve warm, family-style with vanilla ice cream, if preferred.
Video
Notes
- Don’t drain the canned peaches: Heavy syrup adds sweetness and helps create a rich, flavorful filling.
- Making a flour slurry by prevents lumps and gives you a smooth, thickened filling.
- For a crispier bottom crust, pre-bake it for 5–7 minutes before adding the filling.
- For a golden, glossy top crust, brush with a little melted butter before baking.
- Add a splash of bourbon or almond extract for added flavor.
- For substitutions like using frozen peaches, canned peaches in juice, or a biscuit-style cobbler topping, see the full recipe post for details.
Dave says
I've been looking for a good peach cobbler recipe and this is it! Its perfect as is, but next time I may use fresh peaches like my grandma used to. Hopefully it turns out just as delicious .
Le'Mun says
Can I use canned peaches in 100% fruit juice, if so do I up the sugar?
cooks with soul says
Hi! Absolutely, you can use canned peaches in 100% fruit juice as a substitute for those in heavy syrup. However, since the fruit juice lacks the sweetness of the syrup, we recommend increasing the sugar in your recipe slightly to compensate for this. Additionally, it's important to drain the peaches thoroughly before using them in your recipe to prevent excess liquid. This will help maintain the desired consistency and flavor. We hope this helps! If you have any more questions or need further assistance, feel free to reach out.
Shelia Devane Brown says
I made this peach cobbler and had to make another-it was delicious! Mine was really easy and made with canned, sliced peaches.
Definitely will make.it again
Delish!!!!
cooks with soul says
Love to hear that, Sheila! This peach cobbler is the best. We are thinking of making another similar recipe.
Monica says
What if all I've got is a bag of frozen peaches? Do I boil them in water, sugar etc to make a syrup?
cooks with soul says
Hey Monica! Absolutely! How big is your bag of peaches? Add the frozen peaches and sugar to a large bowl and let them thaw out completely at room temperature. Then stir flour, nutmeg, cinnamon, vanilla, lemon juice, and butter into the bowl. Don’t worry about boiling them to make a syrup. They'll already be syrupy once they unthaw with the sugar.
Karen cooper says
Great tips, Thanks....
cooks with soul says
Thank you! Please let us know how it turns out!
Tammye Smith says
I have a similar recipe. It looks delicious
cooks with soul says
Thanks, Tammy!
Gerardo Perales says
Drain the peaches? What size baking dish?
cooks with soul says
Hi Gerardo! I did not drain the peaches and we used an 8x11 baking dish. Thanks!
Jacqueline says
When making my slurry to thicken the peaches..I use corn starch and the juice from the peaches NOT water..
cooks with soul says
Yes! That's one way to do it. We've used cornstarch when making peach cobbler using fresh peaches. Thanks for sharing!
RhondaLou says
Thank you I was wondering if I drained the peaches first or if used the juice and should I buy with heavy syrup or natural juice
cooks with soul says
Hi there! We did not drain the juice. We used peaches in "heavy syrup", and dumped the entire can in the saucepan. I hope this helps! -K